Preheat the oven to 375F and line a baking sheet with parchment paper.

Braid the salmon: Place the salmon on the cutting board. Keep one end of the salmon intact so start about 2-3 inches from one end of the salmon. Use a sharp knife to slice the salmon lengthwise into three equal strips. Gently braid the salmon into one large braid. You can use toothpicks to hold the braided ends together if needed.

Season the salmon: In a small bowl mix together the seasoning - 1 tablespoon extra-virgin olive oil, 1 tsp kosher salt, ½ tsp ground pepper, ½ tsp onion powder, ½ tsp garlic powder and 1 tsp lemon zest. Brush the salmon all over with the seasoning mixture.

Bake for 15-18 minutes or until the salmon is done to your desired doneness or measures an internal temperature of 145F (it should flake easily with a fork).

While the salmon is baking, make the cream sauce: Add the butter to a medium frying pan or pot and turn to medium heat. Once the butter is melted, add the finely chopped onion and cook for 3-4 minutes until softened. Add the white wine to deglaze the pan; cook for 2-3 minutes until slightly reduced. Whisk in the cream, salt, pepper, garlic powder, lemon juice and water or chicken broth until combined and turn to medium-low heat. Simmer for 4-5 minutes, stirring often until slightly thickened. Finally stir in the lemon zest and fresh dill and remove from the heat.